Parsnip croquettes are very kid friendly both to make and enjoy. Parsnip is a staple in our house over the winter months. It’s a very versatile vegetable and can be enjoyed raw grated into a coleslaw, in soups, as a mash and of course roasted. Finger foods are a fun way to get vegetables into the diet and the honey dijon dip goes down a charm.
1 egg, plus one yolk
60g cream cheese
salt and pepper
125 g breadcrumbs or smashed up gluten free cereal
Peel the parsnips, cut into big chunks, boil until tender then drain really well. Preheat oven to 200C. Mash the cooked parsnips with the back of a fork. Stir in the cheese and egg yolk and let it cool right down. Shape the mixture in to little fat sausages. They should be about 5cm (2 inches) long. Put them on a baking tray and put them in the fridge for 30 minutes. Beat the egg in one bowl, and put the breadcrumbs in another.
Dip each parsnip sausage in the egg and then roll in the crumbs till covered all over. Put them on a baking tray and put them in the oven for around 15-20 minutes.
If you try to shape the mixture when it’s hot it will be too sticky. Putting some water or olive oil on your hands will also help. If you make them too fat the crumbs will burn before the middles get hot.
Honey Mustard Sauce
4 tbsp mayonnaise
2 tsp English mustard
1 tbsp honey
2 tsp cider vinegar
Combine all ingredients in a small bowel, mix until thickened, increase ingredient to taste, refrigerate before serving.